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Brussels Sprouts with Mushroom Sauce

Preparation Time: 30 minutes

1/2 lb Brussels sprouts

1/2 cup chicken broth, low-sodium

1 tsp lemon juice

1 tsp spicy brown mustard

1/2 tsp thyme, dried

1/2 cup mushrooms, sliced

Trim Brussels sprouts and cut in half. Steam until tender, about 6 to 10 minutes. In a non-stick pot, bring the broth to a boil. Mix in the lemon juice, mustard, mushrooms and thyme. Boil until the broth is reduced by half, about 5 to 8 minutes. Add the Brussels sprouts and toss well to coat with sauce. Serve.